Oven Roasted Golden Yellow Beets Recipe – SWEET! – Eat Simple Food

Recipe: https://eatsimplefood.com/roasted-beet-white-wine-vinaigrette/

This easy oven roasted golden beet recipe is quick pickled with white wine vinegar. It is one of my all time favorite side dishes. Golden beets are also called yellow beets or orange beets.

It takes a long time for golden beets to cook in the oven (~ 1 hour), but hands on prep time is minimal – around 15 minutes.

Properly cooked golden beets are easy to make and taste like “healthy” candy. Add some white wine vinegar and let them marinate for a richer and sweeter taste.

Roasted pickled yellow beets are mild, sweet, vibrant, and tangy.

Substitutions and Variations on Easy Roasted Golden Beets

Vinegar generally brings out beets natural sweetness. Don’t like vinegar? Cool – leave it off of your roasted beets and just toss them with olive oil, salt, and pepper. Still delicious, just not as tangy as with the vinegar.

Use red or yellow golden beets – this recipe is versatile! Use yellow/golden beets if you don’t want to stain your hands or cutting board.

But even more importantly, yellow beets generally taste less earthy and more sweet than the red varieties. Having said that, any beet color or variety will work with this roasted beet recipe.

Don’t have fresh herbs? Skip the step or add a pinch or two of your favorite dried herbs to roasted yellow beats.

The Difference Between Boiling Or Roasting Golden Beets

Beets can also be boiled for approximately the same time if you don’t want to use your oven. Make sure to check the beets after the 30 minute mark to see if they are tender (the fork should pierce through the beet easily).

Lastly, when boiling beets, make sure there is enough water in the pot to cover the beets. The cooking water tends to evaporate, especially if the pot is not covered.

Beets baked or roasted in the oven in foil have a more complex, deeper, and sweeter taste, because the flavor is concentrated into the beet as it cooks. Conversely, beets boiled in water leach out some of their flavor (and nutrients) into the cooking water.

How To Easily Peel Oven Roasted Golden Beets

First off, cooked beet skin can be eaten. Younger beet skin is thinner and not as bitter as older, more fibrous beet skin. Having said that, just because you can eat it, doesn’t mean you should or have to eat it!

To easily peel cooked beets: run cooled roasted golden beets under a small stream of running water and remove the skin with your hands quickly instead of using a peeler.

Fresh beets are easier to “peel with your hands”. Use a small knife to peel older beet skin.

Easy Oven Roasted Golden Beets FAQ:

Do you have to peel beets before roasting?
Nope! As a matter of fact, it’s generally easier to peel them after they are cooked.

Give them a quick rinse of excess dirt before roasting and then peel cooled beets under running water.

Can you eat the skin of golden beets?
The short answer is yes. The long answer is you probably don’t want to unless it’s a very young beet with tender thin skin.

How long does it take to roast beets at 425F?
It generally takes about an hour for medium sized beets to cook to fork tender in the oven.

Smaller beets should be checked ~ 40 minutes in and larger beets at~ 75 minutes.

Ingredient List Beets:

• 3 medium sized golden beets, scrubbed, shoot & root trimmed
• 1 cup red onion, sliced thin

Ingredient List Vinaigrette:

• ⅓ cup white wine vinegar
• 3 Tbsp extra virgin olive oil
• ¼ tsp salt
• pinch black pepper
~ 1 tablespoon fresh tarragon or parsley, chopped – optional

Instructions

• Preheat oven to 425F.

• Wrap each beet in it’s own aluminum foil packet (making sure that it’s tightly closed) and place on a lined baking sheet.

• Cook ~ 1 hour or until fork pierces softly through the beet. Be careful opening up the aluminum packets to avoid getting a steam burn.

• Cool, remove skin, and cut each beet into wedges.

• Make the vinaigrette: Combine all vinaigrette ingredients in a jar with a lid and shake vigorously. Add salt and pepper to taste

• Combine beets with sliced onions and toss with the vinaigrette. Best when chilled at least a couple hours. Add salt to taste. Happy delicious beet eating! Beckie

This is a super easy and delicious quick pickled roasted golden beet recipe. One my favorite go-to side dishes. So you’re gonna take off some of the stems, but not all of them. If you leave the stems it will leave a little bit more moisture (in the beet) during the cooking process. Wrap them up tight in aluminum foil. You could also do this in a tight baking dish, or you can even boil them in water if you don’t want to use your oven. But, I like to roast them in the oven. And then I put them on a baking sheet that’s lined with aluminum foil. I know a lot of aluminum foil here, but it makes it easy if they leak sticky juice that you don’t want to clean up later. You’re going to slice the onion any way you want to slice it. I used a mandolin. And then, I’m going to add a little bit of salt to the onion and a little bit of vinegar, and that sort of just speeds up the pickling process with those. Usually I use red onions, because they’re just vibrant and the contrast is really beautiful, but white onions work too. So those went in the oven at 425F for about an hour. And I’m just checking to see if they’re fork tender. This isn’t fork tender to me, so I’m gonna put them back in for another 15 minutes. So these come out, and they’re very hot! So let them cool down, and then run them under cool water. And the skin will easily come off younger beets, but if you have older beets then you might need to get a knife or a vegetable vegetable peeler. And then the tops are just easy to come off – you can just take them off straight with your hands. You can get any little blemishes later with a knife. Golden beets are great to work with. They’re vibrant. They’re really sweet and they’re not as earthy as red beets. They also don’t stain, so that’s super extra bonus. Anyway – slice up your beets and then throw them in with the onions. I just half them and take off any of the blemishes and then give them quick slices. Throw them in the bowl and add a little bit of olive oil, salt and pepper, and vinegar. If you don’t like vinegar then leave it out, but the vinegar makes it just a little bit tangier, a little bit sweeter. And that is one of my favorite side dishes. Everybody is so pleasantly surprised. A lot of people say they don’t like beets, and they eat this dish and completely change their mind. So give this dish a go. You can find this quick pickled roasted golden beet recipe on eatsimplefood.com/roasted-beet-white-wine-vinaigrette/